Also studied women who had never experienced PMS to see whether their eating habits differed from those of the women with PMS.
All the volunteers ate their meals from the same selection of protein and carbohydrate foods described in the next chapter, and all snacked from the computer-linked vending machine that was also described in the next chapter. At the beginning of their menstrual cycles, the women ate moderate amounts of food at meals and snacked very little. When they were premenstrual, however, they not only ate considerably more starchy foods at meals, they nearly wore a groove in the floor, padding their way to and from the vending machine. Though the machine was stocked with a variety of protein and carbohydrate foods, the snacks they chose consisted invariably of sweet or starchy snack foods. When we analyzed the results, we found the volunteers with PMS increased their intake by about five hundred calories a day, with almost all those calories coming from sweet and starchy carbohydrates.
Why were the women who had PMS eating so many carbohydrates when they were premenstrual but not earlier in the month?
The answer was found, once again, in serotonin. In one study in which our volunteers were treated with dexfenfluramine or a placebo for three months, the drug had a dramatic effect on their mood and overeating. They felt better and stopped overeating. Consuming a high-carbohydrate dinner of cornflakes and sugar had a similar effect. Ninety minutes after they ate the cereal, the volunteers all felt an improvement in mood.
The best nondrug option for battling PMS cravings is food, in the kinds and amounts prescribed by the special diet I’ve developed.
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Health Bill hits $5,452 a person Canadian spending up 2.5% over last year, study concludes
Ottawa – Canadian health-care spending is expected to reach $183.1 billion in 2009 or $5,452 per Canadian, according to figures released Thursday by the Canadian Institute for Health Information.
The estimate represents a $9.5 billion increase from 2008, when health care spending was estimated to be $172 billion.
As a proportion of the gross domestic product, health expenditures represent 11.9 percent, an all-time high, says the CIHI report. In 2008, it was 10.8 percent.
The jump in health spending as a proportion of the GDP can be attributed to a slowdown in the economy, said the organization’s interim president and CEO Anne McFarlane.
“The reason for that increase is not particularly because of the growth in health-care expenditure…but because of the decline in the size of the economy because of the recession,” she said.
“If everything had remained constant, we would have projected that the GDP ratio for 2009 would be basically what it was for 2008.”
Taking into account inflation and population growth, health-care spending is estimated to increase by 2.5 percent, the report says, down from 4.2 percent in 2008.
“Every year, health-care expenditure basically does outpace inflation and population growth…the question is by how much,” McFarlane said.
Hospitals are expected to account for the largest proportion of health-care spending in Canada this year, at 27.8 percent, or $51 billion, although hospitals in previous years have accounted for a higher share of the spending. In 1975, hospitals accounted for 44.7 per of total spending.
Next in line are drugs, which are estimated to account for 16.4 percent, or $30 billion of the $183.1 billion total. The report takes into account both prescribed and non-prescribed medications.
Fourteen percent of total spending went to physician payments in this year’s estimate, which account for the third-largest proportion of the expenditure.
Governments are expected to account for 70.2 percent of total health-care spending and the private sector for 29.8 percent.
Included expenses in the private sector spending are dental care, prescribed drugs and private insurance, McFarlane said.
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Possible Therapeutic Benefits:
*Fights cancer
*Juice kills bacteria
*Juice kills roundworms
*Aids digestion
Folklore:
The medicinal use of figs is almost as ancient as the plant itself. The Old Testament tells of an Israelite king, Hezekiah, who was “sick unto death,” from “a boil,” which was probably a cancerous growth. Isaiah called for “a lump of figs”; the king recovered.
For centuries figs have been recommended to treat cancer, constipation, scurvy, hemorrhoids, gangrene, liver conditions, boils, and eruptions, and to restore energy and vitality.
Pliny, the Roman naturalist (A.D. 23/24-79),wrote: “Figs are restorative, and the best food that can be taken by those who are brought low by long sickness…professed wrestlers and champions were in times past fed with figs.” The ancient Egyptian king Mithrydates in 1551 B.C. proclaimed figs a health tonic. Reportedly Aaron Burr once had a swollen jaw, disfiguring pimples, and infected skin boils. He applied a poultice of figs and by morning the swelling had reputedly gone down.
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Japanese screenings of plants show eggplant to be slightly mutagenic; that is, in test tubes it caused genetic damage associated with cancer to cells. In one Japanese population survey, eating eggplant was associated with an increased death rate.
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Recent tests in Japan found that juice from eggplant significantly suppressed damage to animal cells (chromosomal aberrations) foreshadowing cancer. Furthermore, eggplant contains protease (trypsin) inhibitors, compounds believed to help counteract cancer-causing agents as well as certain viruses. Eggplant surfaced in one study as a food most eaten by those with a low rate of stomach cancer.
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That Nigerians prize this plant to “relieve excitement in nervous diseases” also has scientific merit. In tests, mice given a seizure producing drug were much less likely to have convulsions when also given antidotal crude extracts of eggplant. Compounds in eggplant called scopoletin and scoparone apparently blocked the convulsions. Thus, the use of eggplant against epilepsy and other causes of convulsions, as practiced in traditional medicine, makes sense.
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Fed rabbits a high cholesterol diet; some he also gave various amounts of eggplant. When he examined the animal’s arteries, he noted that even small doses of the eggplant had dramatically reduced the development of fatty plaques and atherosclerosis. Interestingly, the eggplant seemed to work best when it was eaten not alone, but with high fat, high cholesterol foods. Dr. Mitschek speculated that certain eggplant chemicals bound up cholesterol in the intestinal tract, carting it off so it was not absorbed into the bloodstream.
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A land with lots of herring can get along with few doctors.
-Dutch proverb
Possible Therapeutic Benefits:
- Thins the blood
- Protects arteries from damage
- Inhibits blood clots (antithrombotic)
- Reduces blood triglycerides
- Lowers bad-type blood cholesterol
- Lowers blood pressure
- Reduces risk of heart attack and stroke
- Lessens symptoms of rheumatoid arthritis
- Reduces the risk of lupus
- Ameliorates migraine headaches
- Acts as an anti inflammatory agent
- Regulates immune system
- Prevents cancer in animals
- Relieves bronchial asthma
- Combats early kidney disease
- Increases mental energy
How much? Eating a mere ounce of fish a day – only one or two fish dishes a week – may cut your risk of heart disease in half. Three ounces of canned mackerel a day lowers your blood pressure about seven percent. Four ounces of fish stimulates brain chemicals, making you more alert.
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Granted, that old Hebrew folk remedy of figs to save King Hezekiah from cancer seems far-fetched, but there’s modern justification for it, explaining its deeply ingrained roots in human experience. “The use of fig fruit as a traditional anticancer agent is widespread all over the world,” note Japanese scientists at the Institute of Physical and Chemical Research at the Mitsubishi-Kasei Institute of Life Sciences in Tokyo, who have isolated an anticancer chemical from figs and used it to treat cancer patients.
First they implanted adenocarcinomas in mice, and then injected the animals with a distillate made from frozen figs homogenized with water. The fig injections shrunk the tumors by an average thirty-nine percent. The Japanese identified the active fig agent as benzaldehyde.
Emboldened,the scientists gave oral doses of the fig distillate to human cancer patients, with some success. Later they injected the fig chemical with dramatic results. Fully fifty-five percent of patients with advanced cancer improved when injected with doses of a benzaldehyde derivative. Seven patients went into complete remission, twenty-nine into partial remission. Patients given the fig substance generally lived longer. “This substance proved more markedly effective on human malignant tumors than on experimental tumors in mice,” noted the investigators.
Scientists have isolated from figs enzymes called ficins that help digestion. Fig juice has also killed bacteria in test tubes and roundworms in dogs.
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Fish and its omega-3 oils are most firmly linked to preventing heart disease – possibly by helping block reactions that lead to three big culprits in cardiovascular disease: the construction of dangerous plaques that narrow arteries, inhibiting blood flow; the accumulation of sticky blood cell fragments called platelets that form clots; and spasms of arteries and blood vessels, creating constrictions that stop the heart and shut off blood to the brain, causing strokes.
Undeniably, prodigious fish eaters have less heart disease. Heart attacks are virtually unknown among Eskimos who eat an average thirteen ounces of omega-3 rich seafood a day. Inhabitants of Japanese fishing villages who eat about seven ounces of seafood a day also have a rare immunity to coronary heart disease. A new Norwegian study finds that eating only three and a half ounces of mackerel everyday thinned the blood significantly within six weeks. British scientists recently reported that fish eaters, in a large-scale study, have the highest concentrations of beneficial HDL cholesterol – even more than vegetarians. And a Swedish analysis notes that fish produces a “dose-response” in protecting against heart disease. At lowest risk were those who ate the most fish.
Eating even scant amount of fish can ward off heart disease to a remarkable degree. A landmark 1985 study from The Netherlands found that in one town the residents who ate at least an ounce a day of fish had a fifty percent lower risk of fatal heart attack than those eating no fish. The researchers, headed by Daan Kromhout, Ph.D., at the University of Leiden, recommended eating a mere one or two fish dishes a week to cut your risk of heart disease. Interestingly, the researchers did not conclude that fish’s protective power was exclusively due to the omega-3 fatty acids. In fact, they noted that the townsmen in the twenty-year study ate more lean fish low in omega-3′s than fatty fish, high in omega-3′s, and that lean fish, too, seemed to depress heart disease deaths. They concluded that other unknown constituents in fish are also cardioprotective.
Evidently, many other diseases subject to control by prostaglandins can also be thwarted by fish and its omega-3 oils. Any food that can cool off overproduction of these cell messengers that make a wreck of the body, experts reason, could be an antidote to a slew of prostaglandin-leukotriene-regulated diseases.
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